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Four Points By Sheraton Edmonton South - Restaurant

7230 Argyll Road NW Edmonton AB T6C 4A6 · Food - General

Official record from Alberta →

Inspection summary

Four Points By Sheraton Edmonton South - Restaurant has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 11, 2024. The most recent inspection, on April 20, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on March 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on April 11, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 3 separate inspections, most recently on March 18, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on October 31, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 31, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were damaged sections of baseboards in the main kitchen area, in the dry food storage room, at the large ice machine area, at the dishwashing area, and at the corridor at the adjacent rear delivery bay area. The operator is to ensure structural repair of baseboard sections throughout the food premises area, as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - more regular floor washing is necessary in the dishwashing area around the above-ground grease interceptor, and also under the centrally located hand-wash sink in the main kitchen front line, as there was accumulation of dirt/dust and food spillage in these hard-to-reach areas. Staff are to wash these floor areas more regularly, and is to be completed forthwith, and as often as necessary to maintain sanitary condition (as per a set cleaning schedule).
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Yes (corrected during inspection) the missing/damaged cover of one of the dry food storage containers in the main kitchen has been replaced with a temporary measure of using plastic wrapping cover. Note that any open dry food products (i.e. bags/containers) must be properly stored with adequate lids/covers, rolled up with food safety clips, etc.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Yes (corrected during inspection) - the current annual Food Handling Permit was not posted in a conspicuous location at the front interior entrance area, to be visible to the public.Note: at time of inspection, the expired Food Handling Permit dated July 31, 2025 was being posted and was replaced with the updated annual Food Handling Permit (expiry date of July 31, 2026).
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Yes (corrected during inspection) - there was one 'older' food prep refrigeration unit at range of 10-12 degrees Celsius ambient air temperature (located at second main line in main kitchen). The food products were stored in stainless steel inserts and moved to the functional walk-in cooler at time of inspection (with this refrigeration unit emptied, and to be examined by a technician before any future use - for possible repair, re-boost, or replacement).All other cold-holding refrigeration units were at 4 degrees Celsius, or lower, and all freezer units were at -18 degrees Celsius (with all stored foods frozen solid). All hot-holding food equipment was at minimum of 60 degrees Celsius.Note: staff were using checklists and recording the daily temperature monitoring of all refrigeration units, freezers, and hot-holding food equipment (with records to be kept for a period of 90 days).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Yes (corrected during inspection) - there was a lack of paper towel supply at the central hand-wash sink at the main line in the main kitchen area. Note that all hand-wash sinks must be supplied with hot and cold running water under pressure, with available supplies of liquid soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there were 2-3 missing fluorescent light tube covers or protective shields at ceiling lighting fixtures in the main kitchen area (in rear 'second main line area'). The operator was advised to ensure all light tubes/fixtures are adequately secured with light tube covers or protective shields in the open food prep and food storage areas (to prevent possible physical hazard should there be a fluorescent light tube breakage).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Yes (corrected during inspection) - there was accumulation of food spillage, detergent, dust/dirt, etc., under the dishwashing area at the above-ground grease interceptor. More regular cleaning may be required at these hard-to-reach areas and is to be conducted as often as necessary to maintain a sanitary condition. This was pending work at time of inspection.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final cycle only reached 72C.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operation was required to clean line shelves, floor underneath line equipment, and door handles/touch areas of refrigeration units.

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